The bacon jam ingredients were mixed together and reduced in a pan and refrigerated for 24 hours prior to the burger build.
American cheese, heavy cream, butter and more raw horseradish were used to make the cheese sauce.
Red onions were sliced and placed in red wine vinegar with spices and left to brine overnight in the refrigerator.
The burgers were cooked on a charbroil cook top and the rolls were toasted on same.
Time for the build -